Almond Fougasse3 cups all-purpose flour, plus extrafor dusting and kneading1. In a small mixing bowl, combine 1 cup of the flour, the yeast and add about 6 to 8 tablespoons of the skim milk or water. Stir to form a soft dough. Dust bowl with additional flour if needed. 2. Roll dough into a ball. Using a sharp knife, cut a ``cross'' into the top half of the dough, and place it in a medium to large mixing bowl filled with warm/hot tap water, about 110 degrees. Let rest in a a warm area (80 degrees) for about 35 minutes, or until the dough has risen and spread itself out on the surface of the water. (If the starter mixture fails to rise, the yeast has failed to activate. If this is the case, discard the starter mixture and begin again.) 3. While the starter is proofing, in a large mixing bowl, stir together the remaining 2 1/4 cups flour and the almonds. Sift the mixture together with your fingers until the nuts are well distributed. Create a well in the center of the flour-nut mixture and add 2 tablespoons of the almond oil, salt and 3/4 cup skim milk. Mix with a wooden spoon until a stiff dough forms. 4. When the starter mixture is finished, add it to the flour-nut dough along with 1 tablespoon skim milk. At the point of addition, the starter should be somewhat drippingly soft. Skim as much start dough off of the water surface as possible. Do not attempt to rescue the dough that has sunk to the bottom of the bowl. Add about 1/2 cup flour and knead by hand, dusting with additional flour to prevent sticking, for 10 minutes. At the end of 10 minutes, the dough should be somewhat stretchy and elastic, a simple test for the dough is to press a fingertip into the dough. If the dough has been kneaded correctly, the dough will slowly swell back toward the surface. Form the dough into a smooth, round ball. 5. Next, place 2 tablespoons of the almond oil into a large mixing bowl, coating it thoroughly. Place the dough into the mixing bowl, being careful to coat every inch of the ball of dough. Cover the bowl with a sheet of plastic wrap and place a rubber band around the edge of the bowl to secure an adequate seal. Let the dough rise in a warm area, about 80 degrees, until doubled in volume. This will take about 1 hour. 6. Punch the dough down and add a scant 2 tablespoons of the almond oil. Knead the oil thoroughly into the dough. Form the dough into a ball. Place about 2 teaspoons of almond oil in the mixing bowl, and thoroughly coat the dough in the oil. Cover the bowl with the plastic wrap and affix the rubber band. Allow the dough to double in volume once again. This will take about 45 minutes. 7. Slowly and gently, press down on the dough a third time. Allow to rise for about 35 minutes. 8. Grease a standard cookie sheet. Dump out the dough onto the cookie sheet. Carefully stretch and spread the dough until it is a uniform 1/2-inch thick. 9. Preheat the oven to 425 degrees. 10. Let the dough rise in a warm area for about 15-20 minutes, or until it has reached a height of 3/4 inch. Pour the last 2 tablespoons of almond oil onto the risen dough, and carefully brush until a uniform coat of oil is applied. Using a sharp knife, cut seven diagonal slashes into the dough, about 2 inches apart. Carefully push the slashes open. Bake until crisp and golden brown, about 20 minutes. 11. Remove the loaf from the oven. Remove the loaf from the cookie sheet, and let the bread cool on a cake rack, lightly covered with a clean, dry towel. Cool. Serve warm or at room temperature. Robert Wolf, 2240 Saratoga Drive, Hermitage |
